Name: Key Lime Cheesecake
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 13 h 40 min
Cuisine: American
Ingredients: 1½ cups graham cracker crumbs; 2 tablespoons granulated sugar; 6 tablespoons butter, melted; 3 bars (8 oz each) cream cheese, softened; 1 cup granulated sugar; 1 tablespoon cornstarch; Zest of 1 lime; 1/2 cup key lime juice; 3 large eggs; 1 cup heavy whipping cream; 1/4 cup powdered sugar; Lime zest or slices for garnish (optional)

Why You’ll Love Key Lime Cheesecake Recipe

This Key Lime Cheesecake offers the perfect balance of sweet and tart, with a silky smooth texture that melts in your mouth. It’s a showstopping dessert for dinner parties, holidays, or any occasion where you want to impress. The light, citrusy flavor makes it refreshing even after a hearty meal, while the whipped cream topping adds the perfect finishing touch. Plus, it can be made ahead of time, making your life easier when entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham Cracker Crust:

1½ cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons butter, melted

Key Lime Cheesecake:

3 bars (8 oz each) cream cheese, softened
1 cup granulated sugar
1 tablespoon cornstarch
Zest of 1 lime
1/2 cup key lime juice
3 large eggs

Sweetened Whipped Cream:

1 cup heavy whipping cream
1/4 cup powdered sugar
Lime zest or slices for garnish (optional)

Directions

Preheat oven to 300°F. Adjust oven racks so one is just above the middle and one is below it. Lightly spray a 9-inch springform pan with cooking spray.
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom and slightly up the sides of the pan. Bake for 15 minutes, then allow to cool.
In a large bowl, beat the cream cheese, granulated sugar, cornstarch, and lime zest until smooth and creamy.
Mix in the key lime juice, then beat in the eggs one at a time, just until combined.
Pour the filling into the cooled crust.
Place a pan with 3 cups of boiling water on the lower oven rack. Place the cheesecake on the upper rack and bake for 55–65 minutes, or until the center is set.
Turn off the oven, prop the door open, and let the cheesecake cool inside for 30 minutes.
Remove from the oven and cool completely on a wire rack. Then refrigerate overnight.
When ready to serve, beat the whipping cream and powdered sugar until stiff peaks form. Spread or pipe onto the cheesecake and garnish with lime zest or slices if desired.

Servings and timing

Servings: 12 slices
Prep Time: 25 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 13 hours 40 minutes
Calories per slice: 328 kcal

Variations

Gluten-Free: Use gluten-free graham crackers for the crust.
No-Bake Option: Swap the baked cheesecake with a no-bake filling using whipped cream and cream cheese, thickened with gelatin.
Mini Cheesecakes: Make individual servings using a muffin tin lined with cupcake wrappers.
Citrus Twist: Combine lemon and lime juice for a zesty variation.
Coconut Crust: Add shredded coconut to the crust for extra tropical flavor.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap it tightly in plastic wrap and foil and store for up to 2 months. Thaw in the refrigerator overnight before serving. Do not microwave to reheat; cheesecake is best served chilled or at room temperature.

FAQs

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set, and the center jiggles slightly when shaken. It will continue to set as it cools.

Can I use regular lime juice instead of key lime juice?

Yes, but key lime juice has a distinct flavor that gives this cheesecake its signature taste. Regular lime juice works in a pinch.

Can I make this cheesecake ahead of time?

Absolutely. This dessert actually tastes better after chilling overnight, so it’s great to prepare a day in advance.

Do I need a water bath?

Instead of a traditional water bath, this recipe uses a pan of boiling water on the lower oven rack to create steam, which helps prevent cracks.

What’s the best way to avoid cracks on the surface?

Don’t overmix the batter, bake low and slow, and allow the cheesecake to cool gradually in the oven with the door propped open.

Can I use bottled key lime juice?

Yes, bottled key lime juice is often used in recipes and works well, especially if fresh key limes are unavailable.

How do I get clean slices when serving?

Use a sharp knife dipped in hot water and wipe clean between each slice for neat servings.

Can I skip the whipped cream topping?

Yes, the cheesecake is delicious on its own, but the whipped cream adds a light and sweet finish.

Can I add food coloring for a green hue?

You can add a drop or two of green food coloring if you want a more vibrant look, though it’s not necessary.

What if I don’t have a springform pan?

You can use a regular 9-inch cake pan lined with parchment paper, but it will be trickier to remove the cheesecake cleanly.

Conclusion

This Key Lime Cheesecake brings a tropical twist to the classic dessert, offering a perfect balance of creamy and tangy in every bite. It’s easy to make ahead, adaptable with different crusts or toppings, and guaranteed to impress. Whether you’re celebrating or simply treating yourself, this cheesecake is a refreshing and indulgent delight.

Key Lime Cheesecake